Abstract
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhstan and Australia has been processed into drinking yogurt and its amino, fatty acid, vitamin, and mineral content was assayed. These identifications enabled us to compare how our developed technology is suitable for both milk types. The results of determination can be interpreted as follows. The essential and non-essential amino acid content in Kazakhstani yogurt was significantly higher compared to Australian yogurt. Aspartic and Glutamic acids were not identified in Kazakhstani yogurt. As a counterpart, Lysine and Histidine were not found in Australian yogurt. The fatty acid results demonstrated that Linoleic acid in Kazakhstani yogurt was significantly higher than in Australian yogurt, and there was more Linolenic acid in Australian yogurt than in Kazakhstani yogurt. The atherogenicity index for Kazakhstani yogurt was at a low level (0.045 %) compared to Australian yogurt (1.90 %). The ratios of omega 6 and omega 3 in Kazakhstani yogurt were 16 % greater than in Australian yogurt. Thiamine level in Kazakhstani yogurt was lower compared to Australian by up to 57 %. However, Riboflavin results in both samples were identical. The Calcium, Potassium, Sodium, and Phosphorus contents in Australian yogurt are defined as 5, 34, 34, and 30 % respectively compared to Kazakhstani yogurt. Nevertheless, Magnesium (47 %) and Iron (60 %) levels were lower in Australian yogurt than in Kazakhstani yogurt. These study results could be useful as preliminary work for scientists and producers of gerodiet products, who intend to work with camel milk as a geroprotector
Highlights
Camel is one of the most significant domesticated animals in the arid and semiarid zones of tropical and sub-tropical countries
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk
This study indicated that smaller casein particles with a higher level of covalent crosslinking can form a camel milk gel with better textural properties, which has enormous potential for the manufacture of acid-induced camel milk gel products [31]
Summary
Camel is one of the most significant domesticated animals in the arid and semiarid zones of tropical and sub-tropical countries. Camels can survive under specific conditions of severe water and heat stress, but they provide a substantial source of valuable nutrients in desert communities, especially important during critical periods of prolonged drought [1]. There are three primary species of camel in the world. There are wild camel species in the world. Present information sufficiently concerning camel milk products is related primarily to the Arabian, Indian, African, Mongolian, Afghanistan Camelus dromedarius and Kazakhstan’s Camelus bactrianus species. For desert people in Asia and Africa, camels are vital to routine life as a source of food and a means of transportation, and just as importantly, their milk has been used as medicine for diverse ailments since ancient times
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